Precision
Dry Milling & Quality Services
Inaugurated in July 2025 in Malacatos, Loja, our processing plant serves Hacienda La Florida and regional producers with cutting-edge technology. From hulling and optical sorting to climate-controlled adobe storage, we ensure zero-defect specialty coffee ready for global export.
Inside Our Meticulous Dry Milling Chain
Every microlot goes through a strict sequence of six mechanical, optical, and manual stages to unlock its full potential and secure absolute purity.
Hulling & Dry Milling
We gently remove the outer protective parchment (or dried cherry for natural coffees) using friction-based hulling machines that preserve bean integrity.
Friction and air flow are calibrated precisely based on moisture content (10.5% - 11.5%) to avoid chipping or heating.
Screen Mesh Sorting
Green beans pass through vibrating screen separators with precisely sized holes. Grading coffee by size is essential for roasters to achieve even thermal transfer.
Separation into export-grade sizes (typically screens 14 to 18/19) separating out small peaberries and oversized beans.
Density Sorting (Gravity Separator)
Beans are fed into the density classifier. Vibrating platforms combined with upward forced air float lighter, underdeveloped, or insect-damaged beans down the slope, while dense beans climb up.
Fluidized bed separation isolating dense beans rich in organic acids, sweetness, and complex aromas.
Optical Color Sorting
High-speed camera sensors scan every bean in mid-air. Millisecond-quick compressed air jets eject off-color, black, sour, or insect-damaged beans from the clean flow.
Multispectral color sorting tuned to identify primary defects that ruin cup clarity.
Manual Sorting
Our team of highly skilled local women (seleccionadoras) conducts a final check on conveyor belts. This meticulous human eye ensures a true zero-defect specialty lot.
Sorting stations optimized to leverage natural solar light efficiently, complemented by color-balanced artificial lighting to meet SCA quality protocols.
Export Packaging & Adobe Storage
To lock in freshness, coffee is vacuum-packaged (our signature block 'panelitas') or packed in GrainPro bags. We store them in the first climate-controlled adobe cellar in Ecuador.
Constant temperature of 18–20°C and humidity control preserves green coffee freshness and cup quality for up to 12 months.
SCA Cupping Lab & Physical Coffee Analysis
Led by certified Q-Graders, our laboratory serves as the validation hub for green coffee excellence. We offer physical and sensory evaluation services for regional producers, providing traceability and commercial value to Loja's coffee production.
Moisture & Water Activity
Precise measurements using calibrated equipment to ensure coffee is safely dried and stable for long-term shipping.
Sensory Cupping & Profile Development
Blind cuppings following SCA standards to identify flavor descriptors, acidity structure, and assign sensory scores.
Defect Analysis & Grading
Physical grading of 350g green coffee samples to identify, count, and document primary and secondary defects.
Precision Roasting & Profile Optimization
We operate modern roasting equipment and software (Cropster) to develop roast profiles tailored to each variety's cell structure. Our facility provides custom roasting, sample evaluation, and packaging services for local brands and international roasters.
Roast Profile Development
Iterative roasting and cupping to design profiles that highlight specific sweetness, clarity, or body goals.
Sample Roasting & Micro-Roasting
Small-batch sample roasting (50g to 100g) under controlled conditions to evaluate green coffee quality and lot potential.
Commercial Packaging Support
Medium-scale roasting with access to heat-sealed bag packaging, degassing valves, and private label support.
Partner with Our Processing Facility
Whether you are a regional farmer looking for dry milling, cupping, or custom roasting in Loja, or an importer evaluating green coffee lots, we are here to deliver precision and care.